Old Fashioned German Cheesecake
Indulge in the rich, creamy decadence of an *Old Fashioned German Cheesecake*, a classic dessert that combines tradition with timeless flavor. Featuring a buttery, homemade crust paired with a luscious filling of quark (or strained Greek yogurt), cream cheese, and a hint of zesty lemon, this cheesecake is baked to perfection and chilled for the ultimate silky texture. The rustic charm of this recipe lies in its simplicity, using pantry staples like flour, sugar, and eggs to create a dessert that feels both nostalgic and elegant. Perfect for any occasion, this cheesecake is baked low and slow, resulting in a golden, slightly wobbly center that sets beautifully in the refrigerator. Dust the top with powdered sugar for a delicate finish, and enjoy a slice of Germany’s beloved dessert tradition. Perfect for those seeking authentic flavors, this cheesecake is an irresistible centerpiece for your next gathering!
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Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 75 grams Granulated sugar (for crust)
- 1 large Egg yolk
- 1 tablespoon Cold water
- 500 grams Quark (or substitute with strained Greek yogurt)
- 250 grams Cream cheese (softened)
- 150 grams Granulated sugar (for filling)
- 4 large Eggs
- 200 milliliters Heavy cream
- 40 grams Cornstarch
- 1 teaspoon Vanilla extract
- 2 teaspoons Lemon zest
- 1 tablespoon Powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and set aside.
Step 2
To make the crust, mix the all-purpose flour and 75 grams of granulated sugar in a bowl. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
Step 3
Add the egg yolk and cold water, mixing just until the dough comes together. Do not overwork the dough.
Step 4
Press the dough evenly into the bottom of the prepared springform pan, making sure it covers the base and goes slightly up the sides.
Step 5
Prick the crust with a fork and bake it in the preheated oven for 10 minutes. Remove and let it cool on a wire rack while you prepare the filling.
Step 6
For the filling, combine the quark, cream cheese, and 150 grams of granulated sugar in a large mixing bowl. Beat until smooth and creamy.
Step 7
Add the eggs, one at a time, beating well after each addition.
Step 8
Stir in the heavy cream, cornstarch, vanilla extract, and lemon zest. Mix until all ingredients are fully incorporated and the batter is smooth.
Step 9
Pour the filling over the pre-baked crust and smooth the top with a spatula.
Step 10
Reduce the oven temperature to 160°C (320°F) and bake the cheesecake for 50-60 minutes, or until the edges are set but the center is slightly wobbly.
Step 11
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to cool gradually.
Step 12
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
Step 13
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully.
Step 14
Before serving, remove the cheesecake from the springform pan and dust the top with powdered sugar if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (1837.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5129.9 |
| Total Fat 282.6g | 0% |
| Saturated Fat 165.6g | 0% |
| Cholesterol 1683.2mg | 0% |
| Sodium 1396.7mg | 0% |
| Total Carbohydrate 498.1g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 261.4g | |
| Protein 135.9g | 0% |
| Vitamin D 182.2IU | 0% |
| Calcium 908.6mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 1616.3mg | 0% |
Source of Calories